Turkey Cottage PieSubmitted by: EMMABE1
IntroductionA low carb, lower cal version of the original recipe. Very easy to make. Can be made before hand and reheated when needed.
Use any 400g can diced tomatoes with no added salt or sugar. A low carb, lower cal version of the original recipe. Very easy to make. Can be made before hand and reheated when needed.
Use any 400g can diced tomatoes with no added salt or sugar.
500g ground turkey
1 med onion, grated
1 lg zucchini, grated
1 med carrot, grated
2 tsp dried mixed Italian Herbs.
1 x 400g can diced tomatoes (no added salt or sugar) undrained
500g pkt frozen, or 1 med fresh cauliflower, divided into floweretts and cooked
150g low fat cottage cheese
seasoning of choice (black pepper)
1/4 cup parmesan cheese
Put grated onion, zucchini and carrot into non stick pan. Cook until dried out (about 3 min) Add herbs and stir well.
Add meat and mix to break up. Cook until meat is browned and mixture well mixed.
Add undrained tomatoes. Mix well. Cover and cook, stirring occasionally until mixture is like a thick sauce, and meat is fully cooked.
Pour into oven proof dish.
Mash well drained cauliflower - can wiz in food processor, but I like to have a bit of texture.
Add egg, cottage cheese. and seasonings
Spread over meat base in oven proof dish
Sprinkle with parmesan cheese.
At this stage either refrigerate until needed or Heat in oven 170C 40 mins till top is brown and mixture is hot through.
If reheating from refrigerator cook at 165C for 90 min until browned and heated through.
Left overs can be frozen.
Number of Servings: 6
Recipe submitted by SparkPeople user EMMABE1.